1, palmitic acid 6-8

2. Oleic acid 25-36

3. Stearic acid 3-5

4. Linoleic acid 52-65

5. 0.4-0. 1

6, linolenic acid 2.0-3.0

Soybean oil contains a lot of linoleic acid. Linoleic acid is an essential fatty acid for human body and has important physiological functions. Children lack linoleic acid, the skin becomes dry, the scales become thick, and the development and growth are slow; Lack of linoleic acid in the elderly will cause cataracts and cardiovascular and cerebrovascular diseases.

Soybean crude oil has a fishy smell, which can be removed after refining, but it tends to aftertaste during storage. The beany smell is caused by linolenic acid and linolenic acid. The "aftertaste" phenomenon of soybean oil can be basically eliminated by minimizing the linolenic acid content and avoiding selective hydrogenation to form linolenic acid.

Extended data:

Medicinal efficacy of soybean oil

Warm in nature, sweet in taste, tonifying deficiency and moistening intestines? .

Preservation method of soybean oil

Soybean oil not only contains fat, but also contains some non-oil substances during processing. Crude oil contains 1%-3% phospholipids, 0.7%-0.8% sterols and a small amount of protein and wheat germ phenol, which is easy to cause rancidity.

Therefore, soybean oil should not be stored for a long time without hydration to remove impurities. In addition, the color of refined soybean oil will gradually change from light to dark during long-term storage, which may be related to the automatic oxidation of oil. Therefore, when the color of soybean oil becomes darker, it is not suitable for long-term storage.

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